Control of bioflavour and safety in fermented sausages: first results of a European project

Demeyer, Daniël; Raemaekers, Marc; Rizzo, A.; Holck, Askild Lorentz; Smedt, Anny De; Brink, Bart ten; Hagen, Beate F; Montel, C.; Zanardi, Emanuela; Murbrekk, E.; Leroy, Frédéric; Vandendriessche, F.; Lorentsen, K; Venema, Koen; Sunesen, Lars Oddershede; Stahnke, Louise Heller; Vuyst, Luc De; Talòn, Régine; Chizzolini, R.; Eerola, Susanna

doi:10.1016/s0963-9969(00)00031-4

Cited by 148 publications

(85 citation statements)

References 41 publications

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“…A few sporadic studies have been carried out on traditional low-acid fermented meat products, showing that hygienic shortcomings can cause up to 25% of product loss, with serious economic consequences, and that they may undermine consumer confidence in traditional products (25,44). In this study, 29.4% of the low-acid fermented sausages analyzed had L. monocytogenes counts over 3 MPN/g and Enterobacteriaceae counts over 100 CFU/g.…”

Section: Microbial Countsmentioning

confidence: 99%

Microbial Quality and Direct PCR Identification of Lactic Acid Bacteria and Nonpathogenic Staphylococci from Artisanal Low-Acid Sausages

Aymerich

Martín

Garriga

et al. 2003

Appl Environ Microbiol

225

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Detection of six species of lactic acid bacteria and six species of gram-positive catalase-positive cocci from low-acid fermented sausages (fuets and chorizos) was assessed by species-specific PCR. Without enrichment, Lactobacillus sakei and Lactobacillus curvatus were detected in 11.8% of the samples, and Lactobacillus plantarum and Staphylococcus xylosus were detected in 17.6%. Enriched samples allowed the detection of L. sakei and S. xylosus in all of the samples (100%) and of Enterococcus faecium in 11.8% of the sausages. The percentages of L. curvatus, L. plantarum, Staphylococcus carnosus, and Staphylococcus epidermidis varied depending on the sausage type. L. curvatus was detected in 80% of fuets and in 57% of chorizos. L. plantarum was found in 50% of fuets and 100% of chorizos. S. epidermidis was detected in only 11.8% of fuets, and S. carnosus was detected in only 5.9% of chorizos. Lactococcus lactis, Staphylococcus warneri, and Staphylococcus simulans were not detected in any sausage type. From a microbiological point of view, 70.6% of the samples could be considered of high quality, as they had low counts of Enterobacteriaceae and did not contain any of the food-borne pathogens assayed.

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Section: Microbial Countsmentioning

confidence: 99%

Microbial Quality and Direct PCR Identification of Lactic Acid Bacteria and Nonpathogenic Staphylococci from Artisanal Low-Acid Sausages

Aymerich

Martín

Garriga

et al. 2003

Appl Environ Microbiol

225

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“…American type dry sausages such as Genoa salami, dry salami, and pepperoni contain 25-40% moisture, are heavily spiced, are not heated above 26.7 ∘ C, have a firm texture, and are usually shelf-stable. In Europe, these fermented sausages can be further divided into Northern and Mediterranean types [9]. Northern type products such as cervelatwurst, Westphalian salami, plockwurst, boerenmetworst, and Belgian salami often contain beef and pork and are characterized by relatively short ripening periods of up to 3 weeks and involve clearly separated fermentation and drying periods.…”

Section: Production Of Fermented Sausagesmentioning

confidence: 99%

Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

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Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages (Escherichia coli, Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, and Toxoplasma gondii) and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

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“…This could be related to the higher smoking and drying temperature at the beginning of processing, applied to speed up the drying out of raw products, influencing both the boom of bacteria development and the intrinsic and extrinsic enzyme systems. Among the amino acids, taurine appeared as the most concentrated for every processing time analysed, followed consistently by alanine and serine and then by glutamic acid, leucine, valine, arginine, lysine and valine, a profile somewhat different from those referred to other dry cured and fermented sausages from many countries [31,[44][45][46]. Such differences do not surprise since processing conditions and procedures, as well as breeds and slaughter age of pigs used to get the raw materials were distinct and would influence the results [47,48].…”

Section: Free Amino Acidsmentioning

confidence: 83%

Influence of Curing Salts and Storage Conditions in Proteolysis and Lipid Oxidation Stability of a Low Acidity Dry Fermented Sausage Produced with DFD Meat

LC¹

2012

J Food Process Technol

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The effects of the addition of curing salts and storage periods (3, 6 and 12 months) and temperature (2-4°C vs 15-18°C) on proteolysis and oxidative stability of dry fermented sausage produced with high pH pork raw materials were evaluated. Final products with curing salts showed higher concentrations in total volatile basic nitrogen and total Free Amino Acids (FAA) (P<0.05), comparatively to counterparts free of curing salts. Despite the simil°arity in the FAA profile of sausages from both formulations, products having curing salts had significantly higher levels in FAA groups associated to acidic and aged tastes/flavours. At any storage period, products held at 2-4°C showed lower values for most parameters (P<0.05) associated to proteolysis and also in acidity, irrespective of the curing salt condition. Differently, hexanal and the sum of straight chain aldheydes were not affected by both factors in products stored for 3 (S4) and 12 months (S6) while in S5 samples (6 months of storage), the higher the temperature the greater the oxidation occurred. Sausages having curing salts held at storage under 2-4°C presented lower total biogenic amines than counterparts stored at 12-15°C (P<0.05).

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Control of bioflavour and safety in fermented sausages: first results of a European project

Cited by 148 publications

References 41 publications

Microbial Quality and Direct PCR Identification of Lactic Acid Bacteria and Nonpathogenic Staphylococci from Artisanal Low-Acid Sausages

Microbial Quality and Direct PCR Identification of Lactic Acid Bacteria and Nonpathogenic Staphylococci from Artisanal Low-Acid Sausages

Health and Safety Considerations of Fermented Sausages

Influence of Curing Salts and Storage Conditions in Proteolysis and Lipid Oxidation Stability of a Low Acidity Dry Fermented Sausage Produced with DFD Meat

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